Apricot-Pistachio Ice Cream – a delicious recipe with water, sugar, sugar, egg yolks, whipped cream, apricot puree. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine water and sugar in medium saucepan over medium-low heat, stirring constantly until sugar dissolves. Increase heat and bring to a boil. Remove from heat.
2
Beat yolks in a large bowl until thick and forms a ribbon when beaters are lifted.
3
Whisk in sugar/water mixture.
4
Return mixture to saucepan over low heat, whisking constantly until mixture is thick enough to coat back of spoon. DO NOT BOIL.
5
Transfer mixture to bowl which is set over ice water. Cool, stirring occasionally.
6
Fold whipped cream into cooled egg mixture using a rubber spatula. Fold in apricot puree and pistachios.
7
Refrigerate until chilled (at least 1 hour or per manufacturer's directions).
8
Transfer mixture to ice cream maker and process per manufacturer's directions.
9
Turn into plastic container and freeze.
427
kcal
Calories
31
g
Fat
23
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 cup water, 1/3 cup sugar, plus, 1 tablespoon sugar, 4 egg yolks, room temperature, and more.
Yes, Apricot-Pistachio Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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